Spinach Salad with Grilled Eggplant and Feta

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Easterninspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grillwhen properly done, it will be moist all the way through.

Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.

Toss spinach with enough dressing to coat and season with
salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Cooks' notes:
Eggplant can be grilled, in batches if necessary,
in a lightly oiled hot grill pan over medium-high heat.
Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.

Recent Review

i enjoy just how this recipe looks i eaten it before with my children all of us enjoyed this we may have a family group gathering again and cook this recipe again soon that is one tasty recipe you have to check it out i guarantee you whatever you should this its very tasty